{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,7]],"date-time":"2026-08-07T16:48:44Z","timestamp":1786121324424,"version":"build-2736575974"},"reference-count":61,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T00:00:00Z","timestamp":1780531200000},"content-version":"vor","delay-in-days":3,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T00:00:00Z","timestamp":1780272000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Deep eutectic solvents (DESs) have been frequently preferred over the past decade as alternatives to conventional solvents for the extraction of bioactive compounds from natural products. Meanwhile, black and red goji berries are widely consumed as functional foods due to their many functional properties reported in the literature. The aim of this study is to evaluate the effectiveness of different DESs in the extraction of individual phenolic compounds from goji berry (\n                      <jats:italic>Lycium barbarum<\/jats:italic>\n                      and\n                      <jats:italic>L. ruthenicum<\/jats:italic>\n                      ) fruits, to determine the most suitable DES, and to optimize the extraction conditions. The DES that provided the highest yield in the extraction of individual phenolic compounds from\n                      <jats:italic>L. barbarum<\/jats:italic>\n                      was determined to be proline:citric acid (DES6 \u2013 a total of approximately 33,545\u00a0\u00b5g\/kg), while for\n                      <jats:italic>L. ruthenicum<\/jats:italic>\n                      it was choline chloride:acetic acid (DES3 \u2013 a total of approximately 37,496\u00a0\u00b5g\/kg). Rutin was the predominant phenolic compound in both species. DESs provided a higher phenolic yield compared to ethanol and water. In addition,\n                      <jats:italic>L. ruthenicum<\/jats:italic>\n                      exhibited higher total phenolics, flavonoids, proanthocyanidins, and antioxidant activity compared to\n                      <jats:italic>L. barbarum<\/jats:italic>\n                      . These findings reveal that DESs are a green, efficient, and sustainable alternative for the extraction of phenolic compounds from goji berries.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71161","type":"journal-article","created":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T09:41:59Z","timestamp":1780566119000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Deep Eutectic Solvents as Sustainable Media for Efficient Recovery of Phenolics From Black (\n                    <i>Lycium ruthenicum<\/i>\n                    Murr.) and Red (\n                    <i>Lycium barbarum<\/i>\n                    Lam.) Goji Berries: Optimization and Functional Evaluation"],"prefix":"10.1111","volume":"91","author":[{"given":"Yusuf Can","family":"Ger\u00e7ek","sequence":"first","affiliation":[{"name":"Department of Biology, Faculty of Science Istanbul University  Istanbul T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Naciye","family":"Kutlu","sequence":"additional","affiliation":[{"name":"Department of Food Processing, Ayd\u0131ntepe Vocational College Bayburt University  Bayburt T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saffet","family":"\u00c7elik","sequence":"additional","affiliation":[{"name":"Technology Research and Development Application and Research Center Trakya University  Edirne T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sinan","family":"Bayram","sequence":"additional","affiliation":[{"name":"Department of Medical Services and Techniques, Vocational School of Health Services Bayburt University  Bayburt T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Berke","family":"\u00c7evik","sequence":"additional","affiliation":[{"name":"Institute of Graduate Studies in Sciences Istanbul University  Istanbul T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fatma Nur","family":"Ba\u015ft\u00fcrk","sequence":"additional","affiliation":[{"name":"Department of Biology, Faculty of Science Istanbul University  Istanbul T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bahar","family":"\u00d6zmener","sequence":"additional","affiliation":[{"name":"Institute of Graduate Studies in Sciences Istanbul University  Istanbul T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nesrin","family":"Ecem Bayram","sequence":"additional","affiliation":[{"name":"Department of Food Processing, Ayd\u0131ntepe Vocational College Bayburt University  Bayburt T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,6,4]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/ja048266j"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1039\/B210714G"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.03.027"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf048741x"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.07.042"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2022.101926"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2013.02.041"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740290908"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11101\u2010012\u20109242\u20108"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11223652"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130370"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules15107313"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129346"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.102555"},{"key":"e_1_2_10_16_1","doi-asserted-by":"crossref","unstructured":"Ecem Bayram N. 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